When it comes to pasta, I am a complete sucker. I like it all. Doesn’t matter in what form the pasta takes, be it shells, rotini, spaghetti, fettuccine, egg noodles, etc. etc., I enjoy every variation. But in hoping to trim off some of the carbs in our diet, and since I now own a spiralizer and have been reading splendiferous reviews about the use of zoodles instead of noodles, I decided to join the throng and substitute zucchini for “the real thing” in one of my favorite pasta dishes.

Well, boy howdy, was I delighted with the result. I DID NOT MISS REAL PASTA IN THE LEAST!!!! Not kidding here folks. This “pasta” dish was the best Italian food I have made or eaten in quite some time. And although I know many of you have been using spaghetti squash in lieu of pasta, I truly like the taste of zoodles better. Or should I say, the lack of taste better. I too have used spaghetti squash, but the flavor wasn’t ever quite right. Not to mention the texture. And I’m a devoted fan of any kind of squash! But with zucchini, it seems to take on any flavor you put with it. And since the simple sauce in this recipe is so darn delicious, who wants any outside flavor detracting from the essence of Italian sausage, bell peppers, and basil? Not me!

And I’m sure you have noticed, with only a cursory glance at the ingredients, this is a really simple dish to prepare. And no, you don’t need onion, garlic, crushed red pepper flakes, etc. Don’t even be tempted. Just trust me on this one. This is a KISS principle recipe. (Keep It Simple Sister.)

So, as always, have fun creating healthy and delicious dishes for your family. And anytime you can get your family to eat (and enjoy) more veggies, give yourself a gold star.

Peace and love to all.    

1 T. extra virgin olive oil

1 lb. bulk Italian sausage, pork or chicken

1 tsp. fennel seeds

3 bell peppers, diced (yellow, orange, or red) – I use one of each

1 28-oz. can Italian peeled whole tomatoes (Roma or other)  

freshly ground black pepper

½ c. loosely packed basil chiffonade

2 med. sized (about 6-inch each) zucchini

¼ tsp. kosher salt

grated Parmesan or Pecorino Romano cheese

Heat the olive oil in a heavy, large-covered pan. Add the sausage and fry until it is nicely browned. Add the fennel seeds, diced peppers, canned tomatoes (I cut the canned tomatoes into small pieces with a scissors before adding to the pot), and black pepper. Bring to a boil, reduce heat, cover, and cook, stirring occasionally for about 45 minutes or until the peppers are very tender, but not mushy.

Meanwhile, spiralize the zucchini. (I leave the skin on.) Place in a colander in your sink, and sprinkle with the kosher salt. Give the zucchini a toss with the salt, then let it sit until you are ready to add it to the sauce. (Salt and all.)   

When ready to serve, add the zoodles and basil to the sauce and cook for 3-4 minutes.

Serve liberally sprinkled with Parmesan or Pecorino-Romana, or my favorite, a combination of the two cheeses.